Ingredients with Measurements:
- 500g rice flour
- 600ml water
- 1 tbsp vegetable oil
- 2 tbsp garlic, minced
- 2 tbsp shallots, minced
- 2 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1 tsp salt
- 1 tsp white pepper
- 2 eggs, beaten
- 2 stalks spring onions, chopped
- 2 tbsp vegetable oil for frying
Special equipment needed:
- Wok or large frying pan
- Steamer
Step-by-step instructions:
1. In a large mixing bowl, combine rice flour and water. Mix well until there are no lumps. Set aside.
2. In a wok or frying pan, heat 1 tablespoon of vegetable oil over medium heat. Add minced garlic and shallots and stir-fry until fragrant.
3. Add dark soy sauce, light soy sauce, oyster sauce, sugar, salt, and white pepper. Stir well to combine.
4. Pour the rice flour mixture into the wok and stir continuously until the mixture thickens and becomes glossy.
5. Pour the mixture into a greased steaming tray and steam for 20-25 minutes.
6. Once the cake is cooked, remove it from the steamer and let it cool for 5 minutes.
7. Cut the cake into small cubes.
8. In a wok or frying pan, heat 2 tablespoons of vegetable oil over high heat.
9. Add the beaten eggs and stir until they are scrambled.
10. Add the cake cubes and stir-fry until they are evenly coated with the egg.
11. Add chopped spring onions and stir-fry for another 2-3 minutes.
12. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Steaming temperature: 100°C
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 300 per serving
- Fat: 10g
- Carbohydrates: 45g
- Protein: 6g
Substitutions for ingredients:
- Rice flour can be substituted with wheat flour or cornflour.
- Oyster sauce can be substituted with fish sauce or soy sauce.
Variations:
- Add diced carrots, beansprouts, or Chinese sausage for extra flavor and texture.
Tips and tricks:
- Make sure to stir the rice flour mixture continuously to prevent lumps from forming.
- Use a greased steaming tray to prevent the cake from sticking.
- Cut the cake into small cubes for even cooking.
Storage instructions:
- Store leftover cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the cake in a microwave or steamer until heated through.
Presentation ideas:
- Serve the cake on a plate with a sprinkle of chopped spring onions on top.
Garnishes:
- Chopped coriander or sliced red chili can be used as garnish.
Pairings:
- Serve with a hot cup of Chinese tea.
Suggested side dishes:
- Steamed dumplings or spring rolls.
Troubleshooting advice:
- If the cake is too soft, steam it for a few more minutes.
- If the cake is too hard, reduce the steaming time.
Food safety advice:
- Make sure to cook the cake thoroughly to prevent foodborne illness.
Food history:
- Chai Tow Kway is a popular street food in Singapore and Malaysia.
Flavor profiles:
- Savory, garlicky, and slightly sweet.
Serving suggestions:
- Serve as a main dish or as a snack.
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Region: Singaporean